March 12, 2012

Lentil Orzo Soup

A thick, hearty soup great anytime of the year. I've made this so many times since it's one of our favorite soups (if not our #1 favorite!) Packed with nutrients, it's always nourishing and satisfies our hunger. I've also made this with bulgur in place of the orzo, and it's fantastic that way too. If you like this, you might want to check out the Lentil Spinach Burritos. It's like this soup wrapped up in a burrito! Mmm...

Directions
Place stockpot over medium-high heat. Saute onion, garlic, carrots, and cumin for about 8 minutes.
Add broth/water and lentils. Bring to boil, then reduce to simmer.
Simmer with lid tilted about 30 minutes, or until lentils are tender.
Add orzo and tomatoes with juice. Simmer 10 minutes or until orzo is cooked.
Add spinach, salt/pepper, and garlic salt. Let heat through for a couple minutes.
Season to taste with additional salt/pepper if needed.

12 comments:

I made this soup as a spur of the moment, I need to get in the kitchen and clear my head kinda dish. It came out wonderful! I didn't have carrots so I decided to add zucchini and squash since I had that on hand. Not only does my entire apartment smell wonderful but my taste buds may have done a jig. Thank you for sharing, I look forward to trying your other recipes.

Hi Tomii! Awesome to hear you enjoyed it, and I love your substitutions! This is definitely my favorite go-to soup, and it's versatile with whatever veggies you have on hand. Would love to hear what other recipes you try. Enjoy!! :)

Hi again Sandy. Green lentils take the longest to cook, but they should only have to simmer for about 45 minutes. They do keep their firm texture even after cooking however, so that's probably what you're experiencing. Brown lentils soften after they're cooked, which takes about 20-30 minutes. It's all about personal preference - I should have elaborated more for you in the previous comment. Hope you're still able to enjoy the soup with the firmer lentils!